Recipes - Thai

Kang Khiew Wan Beef (Green Curry Beef with Coconut Juice)
Kang-Khiew-Wan-Beef


‘Kang Khiew Wan’ literally means ‘sweet green curry’ however, do not be deceived by the mild colour, this dish is as spicy as red curries or even hotter! This recipe uses beef, but this dish can also be prepared with chicken, pork or fishballs.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

4½ tbsp green curry paste
2 tbsp oil
400ml TCC coconut milk
400g beef (sliced thinly)
8 green chilli with stem
1 medium eggplant (cubed)
400ml TCC coconut juice for cooking
2½ tsp fish sauce
1 cup basil leaves




Steps:
  1. In a pot, stir-fry the green curry paste with oil on medium heat until fragrant.
  2. Add 100ml coconut milk, keep on medium heat until the oil splits then put the beef in.
  3. Add all remaining ingredients except fish sauce and basil leave; bring to boil.
  4. Continue cooking for 3-4 mins, add fish sauce and mix through.
  5. Garnish with basil leave, served with steamed rice.

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Kang Khiew Wan Beef (Green Curry Beef with Coconut Juice)

Kang Khiew Wan Beef (Green Curry Beef with Coconut Juice)

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‘Kang Khiew Wan’ literally means ‘sweet green curry’ however, do not be deceived by the mild colour, this dish is as spicy as red curries or even hotter! This recipe uses beef, but this dish can also be prepared with chicken, pork or fishballs.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

4½ tbsp green curry paste
2 tbsp oil
400ml TCC coconut milk
400g beef (sliced thinly)
8 green chilli with stem
1 medium eggplant (cubed)
400ml TCC coconut juice for cooking
2½ tsp fish sauce
1 cup basil leaves

Instructions
  1. In a pot, stir-fry the green curry paste with oil on medium heat until fragrant.
  2. Add 100ml coconut milk, keep on medium heat until the oil splits then put the beef in.
  3. Add all remaining ingredients except fish sauce and basil leave; bring to boil.
  4. Continue cooking for 3-4 mins, add fish sauce and mix through.
  5. Garnish with basil leave, served with steamed rice.

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